At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
5 problems found · 1 marked critical · Routine county inspection · Sep 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Willow Street Wood Fired Pizza L got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Willow Street Wood Fired Pizza L?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Willow Street Wood Fired Pizza L's team
Is this your place?
Welcome, Willow Street Wood Fired Pizza L. We'll walk through this together, one item at a time. To log the fixes, claim Willow Street Wood Fired Pizza L first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Willow Street Wood Fired Pizza LWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “1. Next to the pizza oven, in the bottom drawer of the 2 drawer 2 door undercounter refrigerator, measured shredded…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-305.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (18 → 17). That takes a team.
Every visit
LatestSep 22, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Sep 22, 2026.
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Next to the pizza oven, in the bottom drawer of the 2 drawer 2 door undercounter refrigerator, measured shredded cheese at 47F. Per operator, shredded cheese stored from the previous night. 2. On the counter-top across from the cookline, measured chicken stock at 68F and chopped garlic in oil at 70F. Per operator, chicken stock and chopped garlic in oil stored from 11:00am. 3. At the steam table, in a double stacked container, measured tomato sauce at 78F. In the steam table, measured mashed potatoes at 105F. Per operator, tomato sauce and mashed potatoes stored from 11:00am. 4. At the beverage prep station, in an ice bath, measured a canister of whipped cream at 64F and a carton of half and half at 70F. Per operator, canister of whipped cream and carton of half and half stored from 11:30am. [CA] Potentially hazardous foods shall be held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator served chicken stock, chopped garlic, tomato sauce, and mashed potatoes until 3:00pm and discarded. Canister of whipped cream, carton of half and half, and containers of shredded cheese were voluntarily condemned and destroyed (VC&D) due to time and temperature abuse.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Willow Street Wood Fired Pizza L? Fix it
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
At the swinging door end of the cookline, observed gaps and crevices around installed shelving. In the dry storage room, observed installed wooden shelving and cracks/crevices around shelving. [CA] Cracks, crevices, gaps, and holes within the facility shall be sealed to prevent possible harborage of vermin.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Willow Street Wood Fired Pizza L? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris on the floor underneath the cookline, and coffee/debris accumulation on the floor below the coffee containers in the back hall. [CA] Facility floor shall be frequently cleaned and maintained to prevent possible harborage of vermin.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Willow Street Wood Fired Pizza L? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the back prep area, on the counter-top, measured two covered containers of cooked rice at 90F. Per operator, cooked rice was prepared 1.5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling containers of potentially hazardous foods shall be left uncovered, and placed in an ice bath to facilitate cooling. [SA] Operator uncovered containers of cooked rice, placed in an ice bath, and stored in the walk-in refrigerator to facilitate cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Willow Street Wood Fired Pizza L? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the back prep area, in the beer keg walk-in refrigerator, observed mold-like growth on the walls and shelving counters. [CA] Ensure all non-food contact surfaces are cleaned and sanitized to prevent possible cross contamination.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Willow Street Wood Fired Pizza L? Fix it
EarlierMay 8, 2025Routine inspection82 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, measured the following improper holding temperatures: 1. On the counter-top next to the pizza oven, measured small cast iron pans of spinach and artichoke dip stored on the counter-top at 68F. Per operator, spinach and artichoke dip stored on the counter-top for 1.5 hours. 2. By the deep fryers, on the counter-top of the steam table, measured a container of par-cooked chicken wings at 90F. Per operator, chicken wings par-cooked an hour prior. 3. In the steam table, measured a container of tomato sauce at 100F. Per operator, tomato sauce stored for an unknown period of time. Noted that the container of tomato sauce was double stacked without a heating medium between the two containers. 4. Across from the grill, on a counter-top at the prep line, measured a container of garlic in oil at 80F. Per operator, container of garlic in oil stored for an unknown period of time. 5. Across from the grill, on the counter-top, in the hot holding soup well, measured cooked chicken breast at 128F. Per operator, cooked chicken breast stored for 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below, or held hot at 135F and above to prevent bacterial growth. [SA] Operator to served cooked chicken breast within 2 hours (4:30pm), for a total of 4 hours from removed from temperature control, or discard. Operator moved spinach and artichoke dip to nearby refrigeration to facilitate proper holding temperatures. Operator reheated chicken wings in the deep fryer, and stored in the steam table to facilitate proper holding temperatures. Operator voluntarily discarded container of garlic in oil, and container of tomato sauce. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the dry storage room, observed an open bag of beans, open bag of brown rice, and an open box of lasagna noodles. [CA] Ensure all open bags and containers of dry food are transferred to food grade containers and covered with a fitted lid.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, at the cookline, observed accumulation of food debris between and behind cooking equipment. In the kitchen area, at the left side of the service line, observed gaps between shelving. [CA] Ensure facility floors and walls are frequently cleaned and maintained. Seal all cracks and crevices to prevent harborage of vermin.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen and bar area, observed fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in refrigerator, measured a large container of marinara sauce cooling at 136F, a container of cooked peppers cooling at 90F, and a container of cooked onions cooling at 90F. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow containers; in an ice bath; by adding ice; separated into smaller portions; using ice paddles; and/or using rapid cooling technology. [SA] Operator removed containers of marinara sauce, cooked peppers, and cooked onions and placed in an ice bath to facilitate cooling.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Willow Street Wood Fired Pizza L, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Let Willow Street Wood Fired Pizza L know
Ask for the manager. Willow Street Wood Fired Pizza L can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Willow Street Wood Fired Pizza L?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 83 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.